Keto Breakfast Muffin Recipe – Cheese and Bacon – Gluten Free

This Keto Breakfast Muffin Recipe with cheese and bacon is also gluten-free.

They’re a great breakfast, lunch or snack food. Easy to make and take less than 30 minutes from start to finished product.

Egg Muffins are notorious for sticking to muffin tins, even a well greased tin is no match for the glue-like cooked egg! We recommend investing in some silicone cupcake cups, they hold their shape and peel off without any residue left behind – they will change your baking life.

How To Make Keto breakfast Muffins

Turn off the heat, then add the scallions and stir through. Allow to cool for 5 minutes.

While the bacon is cooling, crack the eggs into a bowl with the salt and pepper and use a stick blender to mix well. Using a blender helps to break down the egg and make it easier to pour and, without the extra air added by whisking the muffins don’t become overly airy.

Pour 2 tablespoons of the egg into each cupcake mold. Evenly split the bacon and scallions between the cupcake molds.

Pour the remaining egg mixture into each cupcake mold and top each egg muffin with a tablespoon of cheese.

Bake for 10 minutes, and remove from the oven as soon as they are cooked through.

Remove from the oven and enjoy immediately or store in the fridge. The Egg Muffins can be reheated quickly in the microwave.

Keto Breakfast Muffin Recipe - Cheese and Bacon - Gluten Free

This Cheese, Bacon & Egg Keto Breakfast Muffin recipe is very easy to cook. They make are a great breakfast, lunch or snack food. Not only low-carb but also Gluten Free!

Instructions

Place the diced bacon in a non-stick frying pan over medium heat and sauté for 8 minutes.

Turn off the heat, then add the scallions and stir through. Allow to cool for 5 minutes.

While the bacon is cooling, crack the eggs into a bowl with the salt and pepper and use a stick blender to mix well. Using a blender helps to break down the egg and make it easier to pour and, without the extra air added by whisking the muffins don't become overly airy.

Pour 2 tablespoons of the egg into each cupcake mold. Evenly split the bacon and scallions between the cupcake molds.

Pour the remaining egg mixture into each cupcake mold and top each egg muffin with a tablespoon of cheese.

Bake for 10 minutes, and remove from the oven as soon as they are cooked through.

Remove from the oven and enjoy immediately or store in the fridge. The Egg Muffins can be reheated quickly in the microwave.